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Thursday, May 6, 2010

Strawberry Rhubarb Meringue Pie

Mmm, mmmm, mmmmmm, mmmmm, that tastes good! I recently made this yummy pie to share at my mom's group and made an extra for my hubby to enjoy. He told me later it had to be "right up there as his favorite pie". Here is the recipe so you can all enjoy too.

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375 degrees for 35-40 minutes or until filling is bubbly. Remove pie from oven and place on wire rack; keep warm. Reduce heat to 350 degrees.

In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

About Me

Hi! I'm Vanessa! Wife to handsome hubby Chris. Mom to three little girls whom I adore. I'm passionate about life, adoption, photography, missions, music, singing, and reading.
Often described as effervescent, I march to the beat of my own drum and I'm ok with that.
Come follow along with me through the laughter and tears of learning how to parent three girls, how to deal with the challenges of adoption, and the interesting stories that life may bring our way.